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Item No.:
27
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Site:
Galley-Deck 5 - Pastry
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Violation:
More than a day's worth of dust was on the exhaust hood overhang above the combination oven. This was cleaned immediately.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
33
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|
Site:
Galley-Deck 5 - Roasting Station
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|
Violation:
Water dripped from the middle combination oven 0510204 and pooled on the deck. The combination oven drip pan under the door was repositioned to stop the drip and the deck was cleaned before the inspector left the area.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-Deck 5 - Soup Kettle
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|
Violation:
Fibers from the cleaning brush were stuck between the two bulkhead panels to the left of the soup kettle. Cleaning started immediately.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
21
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Site:
Galley-Deck 5 - Braising Station
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|
Violation:
A gap was present at the technical compartment/bulkhead juncture. This was corrected immediately.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
39
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|
Site:
Food Service General-Flies
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|
Violation:
Flies were seen in the following areas:
Deck 5 - Crew Galley - One small fly was in the area.
Deck 5 - Main Galley - One small fly at the elevators near portside toilets.
Deck 6 - Shine Bar - One small fly was near the coffee machine.
Deck 6 - Bakery - One small fly was in the area.
Deck 8 ? Marketplace Buffet Fruit Carvery Starboard - One fruit fly flew around cutting boards on the preparation counter.
Deck 8 ? Marketplace Buffet Wellness & Vitality Portside - One fruit fly was on the bulkhead to the right of the buffet line.
Deck 8 ? Marketplace Buffet Portside Coffee Station, Aft - One fruit fly was on the deckhead above the counter-mounted ice dispenser.
Deck 8 ? Marketplace Buffet Portside Coffee Station, Forward - One fruit fly was on the deckhead above stored cups.
Deck 8 ? Marketplace Buffet Galley Potwash Area - One fruit fly flew around the soiled storage rack.
Deck 8 ? Marketplace Buffet Starboard Show Galley - One housefly flew around the deckhead hatch.
Housekeeping Deck Pantry 0120502 - One small fly was flying in the area.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
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Item No.:
20
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Site:
Galley-Deck 5 - Beverage Station Portside
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Violation:
The three bulk coffee dispensers had slotted fasteners in the food-splash area.
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Recommendation:
Use low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
30
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|
Site:
Galley-Deck 5 - Female Toilet
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|
Violation:
The left female toilet room door was not self-closing. This was corrected before the end of the inspection.
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|
Recommendation:
Ensure toilet rooms are completely enclosed and have tight-fitting, self-closing doors which are kept closed except during cleaning or maintenance.
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Item No.:
29
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|
Site:
Galley-Deck 6 - Beverage Station Portside
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|
Violation:
The water temperature measured 132F at the handwashing station. This was immediately corrected.
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|
Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 29.4C (85F) through a mixing valve or combination faucet. For handwashing sinks with electronic sensors and other types of handwashing sinks where users cannot make temperature adjustments, ensure the temperature after the mixing valve does not exceed 49C (120F).
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Item No.:
22
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|
Site:
Galley-Deck 6 - Dishwash
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|
Violation:
The final sanitizing rinse spray pattern was not adequate fan-like pattern to sanitize the plate surface on the flight-type dishwash.
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|
Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) Warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction.
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Item No.:
33
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|
Site:
Galley-Deck 6 - Bakery
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|
Violation:
The grout was missing around the deck tiles in front of the proofers.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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|
Site:
Pantry-Deck 4 - Crew Bar
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|
Violation:
Water dripped from the deckhead juncture onto bottled water and a case of beer. The water bottles and cases of beer under the drips were moved. The source was unknown.
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|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
19
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|
Site:
Pantry-Deck 4 - Crew Bar
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|
Violation:
Water dripped from the deckhead juncture onto bottled water and a case of beer. The water bottles and cases of beer under the drips were moved.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin. Do not store foods: (7) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed. Protect food from contamination by storing the food: (3) Where it is not exposed to splash, dust, or other contamination.
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Item No.:
33
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|
Site:
Provisions-Deck 4 - Red Wine Room #21
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|
Violation:
Water dripped from the deckhead panel juncture onto a case of wine below. The cases were moved.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
19
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|
Site:
Provisions-Deck 4 - Red Wine Room #21
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|
Violation:
Water dripped from the deckhead panel juncture onto a case of wine below. The cases were moved.
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|
Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin. Protect food from contamination by storing the food: (3) Where it is not exposed to splash, dust, or other contamination. Do not store foods: (7) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed.
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Item No.:
33
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|
Site:
Provisions-Deck 4 - Ice Cream Freezer Room #2
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|
Violation:
Heavy frozen condensate was inside the deckhead light fixture.
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|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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|
Site:
Provisions-Deck 4 - Frozen Vegetable
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|
Violation:
Heavy frozen condensate was inside the deckhead light fixture.
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|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
26
|
|
Site:
Buffet-Deck 16 - Biscayne Aft Beverage Station
|
|
Violation:
Three coffee cups had old food residue on the food contact surface. All cups in the area were all sent to be rewashed and sanitized.
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|
Recommendation:
Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
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|
|
Item No.:
10
|
|
Site:
Housekeeping-Jetted Tubs
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|
Violation:
Three jetted tubs were disinfected on 16 November 2025 and were not disinfected seven days later on 23 November. One of these rooms was confirmed as a back-to-back cruise, so it was not disinfected on 21 November during turnaround day. The other two rooms were not confirmed as back-to-back cruise guests. Additionally, one room was disinfected on 14 November 2025, but was not disinfected on turn around day on 16 November 2025. The crew could not confirm if this was a back-to-back passenger.
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|
Recommendation:
Drain jetted tubs once per day and clean and disinfect them every 7 days or between occupancies, whatever is more frequent. Disinfect with an appropriate halogen-based disinfectant at 10 ppm for 60 minutes, or an equivalent CT value.
Implement one of the following procedures for heated jetted tubs: (1) Drain, clean, and disinfect heated jetted tubs daily. Install a safety sign at the tub entrance advising users that using heated jetted tubs without the use of automated halogen and pH control may increase the risk of respiratory infections. (2) With an approved variance, drain heated jetted tubs every 3 days. Clean and disinfect tubs twice a week or between occupancies, whatever is more frequent. No signage is required.
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Item No.:
41
|
|
Site:
Housekeeping-Outbreak Prevention and Response Plan (OPRP)
|
|
Violation:
The OPRP did not specify which surfaces the different disinfectants were intended for (i.e. food-contact surfaces or nonfood-contact surfaces).
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|
Recommendation:
Ensure each vessel has a written outbreak prevention and response plan (OPRP) that details standard procedures and policies to specifically address AGE. Include the following in the written OPRP: (3) Disinfectant products or on-site disinfectant generators (such as generators making hypochlorous acid [electrolyzed water, electrochemically activated water, and electroactivated water]) used, including the surfaces or items the disinfectants will be applied to, concentrations, and required contact times. Ensure on-site disinfectant generators generate output solutions that constitute an effective disinfectant when used according to the manufacturer?s instructions. Include and follow parameters for use (concentration, contact time, PH, approved surfaces, and other applicable factors) in the OPRP. Ensure studies demonstrating effectiveness against human norovirus or an acceptable surrogate (for example, calicivirus) and device operating and maintenance procedures are available for inspector review.
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Item No.:
06
|
|
Site:
Potable Water-Legionella Sampling
|
|
Violation:
During the last legionella sampling on 20 September 2025, samples were not collected from decorative water features or salon and pedicure devices. Additionally, the spa pool and whirlpool spas were not sampled every three months. (VSP 2025 Environmental Public Health Standards)
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|
Recommendation:
Sample the potable water system for Legionella at least every 6 months. Ensure sample sites are representative of the potable water and RWF systems and number of samples depends on the size and complexity of the vessel.
The Legionella sampling plan must include a selection of the following locations: (1) Potable water storage tanks; (2) Water heaters and hot water storage; (3) Hot water return lines; (4) Representative points of use in cabins, galleys, and recreational areas. Include a mix of fixture types (showers, sink faucets, tubs). Include potable water samples when temperatures are in the range favorable for Legionella growth (77?113F, 25?45C); (5) Decorative water features; (6) Misting systems; (7) Salon and pedicure devices; (8) Technical water sources with a risk of exposure via aerosolization to crew or passengers, such as deck washing. Sample all spa pools, whirlpool spas, and heated jetted tubs for Legionella at least every 3 months. If Legionella is found, conduct follow-up sampling. Collect samples at least 48 hours after the facility has been restored to normal operating conditions after remediation. Note: Ships may test for Legionella every 6 months if the following criteria are met for the 24 previous months: (1) Negative Legionella test results for the spa pools, whirlpool spas, and heated jetted tubs; (2) No legionellosis cases associated with travel on the ship (including after-cruise travel-associated cases identified by public health authorities).
If Legionella is detected, take the following steps: (1) Close the RWF; (2) Add disinfectant and maintain at least 10 ppm of free chlorine for 1 hour; (3) Drain the water; (4) Scrub, clean, and rinse all RWF surfaces with fresh potable water and drain as needed; (5) Clean and service filters according to manufacturer recommendations; (6) Refill; (7) Return the RWF to at least the minimum free halogen residual; (8) Reopen; (9) Collect follow-up samples.
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Item No.:
42
|
|
Site:
Children Area-Deck 18
|
|
Violation:
Multiple items were in disrepair and difficult to clean, including the laminate around the undercounter cabinet doorknob below the sink near the diaper-changing station, a peeling sticker on a basketball net, and the torn material on the Mini Club?s boat seating area. Additionally, the drawer handles next to the outside bulkhead were soiled.
|
|
Recommendation:
Ensure surfaces of tables, chairs, and other furnishings that children touch with their hands are cleanable.
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|
|
Item No.:
24
|
|
Site:
Bar-Deck 8 - Marketplace Buffet
|
|
Violation:
The chlorine sanitizing solution inside the bucket measured less than 50 mg/L (PPM). Crew initiated corrective action.
|
|
Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
16
|
|
Site:
Pantry-Deck 8 - Marketplace Buffet
|
|
Violation:
The internal temperature of milk inside a 1-gallon plastic container in the reach-in refrigeration unit measured 49F with a calibrated thermometer. The ambient temperature inside the unit measured 38F. Crew initiated corrective action.
|
|
Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain TCS/PHF at 5C (41F) or less.
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|
|
Item No.:
21
|
|
Site:
Buffet-Deck 8 - Marketplace Continental Bakery Station Starboard
|
|
Violation:
The service counter behind the buffet line was damaged and chipped. Grouting between the panels was missing, creating a difficult-to-clean surface.
|
|
Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
17
|
|
Site:
Buffet-Deck 8 - Marketplace Wellness & Vitality Portside Station
|
|
Violation:
The countertop smoothie dispenser was identified with a 4-hour discard label, but the unit was not identified on the posted time control plan as a time control unit. Crew initiated corrective action.
|
|
Recommendation:
Maintain a written time control plan that ensures compliance with these standards on the vessel and make it available for review during inspections. Ensure a time control plan is posted and available to all crew working at each outlet where time control is used. Ensure plan(s): (2) List all units (to include refrigeration and hot holding units, preparation counters, cabinets, compartments, and equipment) on time control. Cabinets and compartments on time control must be physically labeled.
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|
|
Item No.:
20
|
|
Site:
Buffet-Deck 8 - Marketplace Starboard Juice Station
|
|
Violation:
The counter mounted juice machine's splash shield was not flush with the housing, creating a difficult to clean 1 cm gap. Sticky yellow residue accumulated inside the difficult to clean area.
|
|
Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Deck 8 - Marketplace Starboard Juice Station
|
|
Violation:
The counter-mounted juice machine's splash shield was not flush with the housing, creating 1 cm gap that was difficult to clean. Sticky yellow residue accumulated inside the difficult-to-clean area.
|
|
Recommendation:
Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
31
|
|
Site:
Buffet-Deck 8 - Marketplace Starboard Waiter Stations
|
|
Violation:
Spray bottles containing a thyme-oil-based disinfectant were stored on the waiter station counters along the starboard side of the buffet. Crew identified the disinfectant was for use on nonfood-contact surfaces.
|
|
Recommendation:
Store poisonous or toxic materials used in the cleaning and maintenance of food areas in a cleaning materials locker so they cannot contaminate food, equipment, utensils, linens, and single-service articles and single-use articles.
|
|
|
Item No.:
29
|
|
Site:
Galley-Deck 8 - Marketplace Potwash Area
|
|
Violation:
The water at the sensor-activated handwashing station adjacent to the port side galley entrance measured 123F. The user could not control the temperature. The crew initiated corrective action.
|
|
Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 29.4C (85F) through a mixing valve or combination faucet. For handwashing sinks with electronic sensors and other types of handwashing sinks where users cannot make temperature adjustments, ensure the temperature after the mixing valve does not exceed 49C (120F).
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 8 - Marketplace Warewashing Area
|
|
Violation:
The middle, bottom final-rinse spray nozzle in the rack-type warewashing machine was blocked, creating a 45 angle spray towards the left side of the machine instead of a fan-like spray pattern.
|
|
Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) Warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 8 - Marketplace Warewashing Area
|
|
Violation:
The wash compartment inside the portside conveyor-type warewashing machine was soiled with four yellow time control labels and food residue. Crew initiated corrective action.
|
|
Recommendation:
Ensure warewashing machines are cleaned: (1) Before use; (2) Throughout the day at a frequency necessary to prevent recontamination and accumulation of debris and to ensure the equipment performs its intended function. Ensure a warewashing machine is equipped with a temperature-measuring device that indicates the temperature of the water in each wash tank, in rinse tank(s) if present, and in the final sanitizing rinse manifold.
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|
|
Item No.:
23
|
|
Site:
Galley-Deck 8 - Marketplace Warewashing Area
|
|
Violation:
The wash compartment inside the portside conveyor-type warewashing machine was soiled with four yellow time control labels and food residue. Crew initiated corrective action.
|
|
Recommendation:
Ensure food debris on equipment and utensils is scrapped over a waste disposal unit, pulper, or garbage receptacle or removed in a warewashing machine with a prewash cycle.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 8 - Marketplace Hot Preparation Area
|
|
Violation:
Liquid steadily dripped from the bottom of the left steam oven and pooled on the deck below. Crew initiated corrective action.
|
|
Recommendation:
Maintain nonfood-contact equipment in good repair and proper adjustment including: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these standards; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact and tight and adjusted in accordance with manufacturer's specifications.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 8 - Marketplace Hot Preparation Area
|
|
Violation:
Liquid steadily dripped from the bottom of the left steam oven and pooled on the deck below. Crew initiated corrective action.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 8 - Marketplace Pastry Area
|
|
Violation:
The difficult-to-clean deck surfaces underneath the portside and starboard corners of the preparation counter were soiled with greater than a day's accumulation of food residue. Crew initiated corrective action.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Deck 8 - Marketplace Portside and Starboard Show Galleys
|
|
Violation:
The undercounter time-control hot holding units in each side of the show galley had a missing handle, creating difficult-to-clean surfaces. It was not possible to open the doors to these units.
|
|
Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are designed and constructed to allow easy cleaning and to facilitate maintenance. Maintain nonfood-contact equipment in good repair and proper adjustment including: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these standards; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact and tight and adjusted in accordance with manufacturer's specifications.
|
|
|
Item No.:
34
|
|
Site:
Buffet-Deck 8 - Marketplace Portside Show Galley
|
|
Violation:
The drain inside the technical compartment for the counter-mounted juice dispenser was clogged, causing approximately three inches of liquid to back up in the deck drain. The crew initiated corrective action.
|
|
Recommendation:
Ensure the plumbing system in food areas is in good repair.
|
|
|
Item No.:
38
|
|
Site:
Galley-Deck 19 - MSC Yacht Club
|
|
Violation:
A closed waste container containing discarded cigarettes and ashes was stored on the deck in the galley across from food storage cabinets. Crew initiated corrective action.
|
|
Recommendation:
Ensure only articles necessary for the operation of food service areas are stored in food preparation, food storage, and warewashing areas.
|
|
|
Item No.:
08
|
|
Site:
Galley-Deck 19 - MSC Yacht Club
|
|
Violation:
Blue corrosion accumulated over and blocked the atmospheric vents of the backflow prevention device located beneath the soiled warewashing counter.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
29
|
|
Site:
Galley-Deck 16 - MSC Yacht Club Restaurant Warewashing Area
|
|
Violation:
The water delivered from the sensor-activated handwashing station at the warewashing area measured 123F with a calibrated thermometer. The user could not adjust the temperature. The crew initiated corrective action.
|
|
Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 29.4C (85F) through a mixing valve or combination faucet. For handwashing sinks with electronic sensors and other types of handwashing sinks where users cannot make temperature adjustments, ensure the temperature after the mixing valve does not exceed 49C (120F).
|
|